Chinois Grilled Lamb Chops with Cilantro Mint Vinaigrette

Total Time:
1 hr 35 min
1 hr 20 min
15 min

Yield: 4 servings

  • Marinade:
  • 1 cup soy sauce
  • 1 cup mirin (sweet sake)
  • 1 tablespoon chopped ginger
  • 2 tablespoon sesame oil
  • 2 cups chopped scallions
  • 1 tablespoon dried red chile flakes
  • 2 to 3 garlic cloves, finely chopped
  • 2 racks lamb (about 2 pounds each), trimmed
  • Salt and freshly ground pepper
  • Cilanto Mint Sauce:
  • 1 tablespoon honey
  • 1/2 tablespoon chopped ginger
  • 1/4 cup each coarsely chopped mint, cilantro and parsley
  • 1 cup peanut oil
  • 1/2 cup rice wine vinegar
  • 1 egg yolk*
  • Dash chili oil
  • Prepare the marinade: In a bowl, mix together all the marinade ingredients. Pour them over the lamb and let it marinate for 1 hour. Remove from the marinade and let stand until ready to cook.

  • While the lamb is marinating, prepare the vinaigrette.

  • Season the lamb with salt and pepper and place it on a hot grill. Grill medium rare, about 15 to 20 minutes; or cut the rack into chops and saute them in a pan over high heat for about 2 minutes on each side. (Cook the chops in several batches, if necessary, but don't crowd the pan.)

  • Make an island of the sauce on each plate. Place lamb chops on center. Decorate with cilantro or mint sprigs on top and serve with stir-fried vegetable or stir-fried rice.

Cilanto Mint Sauce:
  • To make the vinaigrette, combine all the ingredients, except the oil, and blend. Slowly add peanut oil. Season with salt and pepper and strain, if necessary, into a bowl.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

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